Receta Baked Macaroni and Cheese
Posted with permission from Chef Matthew Kenney from his awesome book EverydayRaw - page 98
COMFORT FOOD! Who doesn't miss a nice big bowl of macaroni and cheese every now and then? Well, you can have it! It's cold here in NJ, and I need to revisit this lovely dish. I'm so excited that Matthew was so kind to let me post this easy to prepare, yet satisfying recipe.
Baked Macaroni and Cheese
Serves 4 (as a main course)
- Cashew Cheese Sauce
- 1 3/4 cups cashews, soaked 1 - 2 hours
- 2 Tbsp lemon juice
- 2 Tbsp water
- 1/2 cup olive oil
- 1 tsp sea salt
- 1/4 cup nutritional yeast (I use half of this, if at all - it's not raw - but it sure does taste good.)
- 1/4 medium shallot (or 1/2 scallion)
- 1/2 tsp chili powder ( I used much less)
- pinch of cayenne
- pinch of tumeric
- 1/2 clove garlic, crushed
- black pepper to taste
- Assembly
- 4 - 5 yellow squash, peeled with ends cut off
- sea salt
- 1 - 2 cups kelp noodles, soaked in lemon water to soften (These are optional. I like the added texture.)
- 1 recipe Cashew Cheese Sauce
- walnuts, finely chopped (optional)
- chili powder (optional)
- Paprika (optional)
- Cashew Cheese Sauce
Blend all ingredients in a high speed blender until completely smooth.
Assembly
Spiralize squash, or cut into thin noodle-like strips using a peeler.
Roughly chop the noodles and toss with a bit of salt. Let sit for 30-45
minutes.
If using kelp noodles, use 1 less squash. Soak kelp noodles in warm water and lemon juice for 30 - 60 minutes to soften.
Mix all noodles and Cashew Cheese Sauce in a bowl and spread into a casserole
dish.
Optional: Top with finely chopped walnuts and extra chili powder or
paprika.
Place in bottom of dehydrator at 115 degrees for 1-2 hours to warm before serving.
After the dehydrator, I put this in a "warm" oven (at lowest setting ) for 5 minutes and it was fabulous. It can be served beautifully as either a side dish or main course with a nice salad or soup.